NICEGIRL512 Recipe Reviews (Pg. 1) - Allrecipes.com (1268479)

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Belgian Waffles

Reviewed: Jan. 23, 2007
I loved this recipe! True belgian waffles are a yeast batter, and this one is very genuine. My only gripe is that it makes a lot of dishes (yeast, butter, milk, mixing bowl, egg whites). I subbed one cup of whole wheat flour with no noticeable effect on texture; next time I'll do two cups each whole wheat and white. I'm not sure why the egg whites are whipped and folded in separately. The loft comes from yeast, and by the time the dough is risen surely the egg whites will have deflated. I did it anyway. This batter does not actually double in volume as the recipe states; it's risen when it is bubbly and there is a yeast smell. As an experiment, immediately when I finished the batter I put one waffle's worth in the fridge, to see if I could do a slow cold rise that would allow the batter to be made ahead. I made the waffle the next day, almost 24 hours later, and it was sensational. I think it was even better than the waffles made the first day, yeastier and more complex in flavor. So I am happy to report the batter can be made ahead; no need to wait an hour in the morning to have your waffles. To make an easy, delicious, and healthy fruit sauce, dump a bag of frozen berries into a saucepan and keep over medium heat while you cook the waffles. Let boil until they "dissolve" into sauce. Adjust taste with sugar (usu only a tbsp is needed for 1 lb berries) and lemon juice (usu 1.5 tsp). The yield for my 7" round belgian waffle maker was about 10 waffles.
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Coconut Cream Pie

Reviewed: Dec. 1, 2002
Oh my! I had never made a coconut cream pie before, and this one was definitely a success. I made it with two cups skim milk and one cup cream and it was incredibly rich. You could only eat a small sliver. Next time I will use only milk and I think it will be plenty rich and creamy, and lower fat. My recommendation is to make this the night before. Because the coconut is not cooked with the custard, the custard does not have a coconut flavor right away. While it sits overnight the coconut has a chance to re-constitute, plumping it up and infusing the pie with coconut flavor. I topped it with whipped cream and toasted coconut.
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56 users found this review helpful
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Savory Corn Muffins

Reviewed: Jan. 4, 2007
As the name indicates, this is a savory recipe, not a sweet one. Knowing that, and intending it to accompany red beans and rice, this recipe came out great for me. I had only a small (approx 8 oz) can of creamed corn, so I added about 1/2 cup of water and 1/2 cup more of buttermilk to make up for it. I was concerned about the consistency of the batter--it was about as thick as cooked cream of wheat--but the muffins rose up nicely and are not dense. Given others' complaints about saltiness, since I was using salted butter I reduced the added salt to a dash, but it could actually use a little more. Perhaps 1/2 tsp if using salted butter is the happy medium. I put in half a 4.75 oz can of green chilis to give it zing, and topped each one with a bit of shredded cheddar cheese to get a crackly, flavorful top. This made exactly four dozen mini muffins. Though they came out of the metal mini-muffin tins crispier, even those baked in the silicone mini-muffin pan have a satisfying texture, chewy on the outside and velvety on the inside.
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36 users found this review helpful
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Cranberry Scones

Reviewed: Dec. 17, 2006
I *love* cranberries, but most recipes call for dried ones. They do not have the zing of fresh! So I went through and found all the recipes I could with fresh cranberries, and I decided to try this one for a party. They are very tender and light and quite easy to make. I don't actually like butter on things, but since this was for a party I made the butter (the night before so the flavors would meld). I used frozen cranberries and chopped them in the blender. I only used one stick of butter instead of three. I used the zest from half an orange, and put the other half of the zest into the scone recipe. I also squeezed some of the juice of the orange into the butter. My guests said they loved it and were actually eating it on baguette! Other than the orange zest, I didn't change the scone recipe except to brush the tops with butter and sprinkle with a little bit of sugar before baking. I can't say the scones are too different from buttermilk biscuits with cranberry, but hey, I like biscuits. The cranberries are not too puckery even though there's relatively little sugar in the scones.
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Sweet Potato Cheesecake

Reviewed: Nov. 25, 2006
This is a great twist on a traditional Thanksgiving dessert. I made several changes, starting with a gingersnap crust rather than a graham cracker crust. I whirred commercial gingersnaps in the blender and then sieved them through a flour sifter. I added 1/4 c butter as recommended for the graham crust, but no sugar. In the filling I used 2 packages 1/3 less fat cream cheese. I made yogurt cheese by draining a nonfat thick Greek style yogurt for 24 hours and subbed that in for the third package of cream cheese to reduce the fat even more. It still had a great taste and texture; I didn't really notice any difference. As others suggested I added pumpkin pie type spices (vanilla, cloves, allspice, nutmeg, and cinnamon). I tried reducing the sugar, but this is one recipe that is not overly sweetened and I ended up using the full amount. I mixed all filling ingredients except for the sweet potatoes and reserved some plain filling. I used this plain filling on the top to create marbling (it didn't work great because of the thickness of the filling, but it still looked good). I made the praline topping, cooking it to 180 degrees F on my candy thermometer and served it warm on the side, rather than pouring over the top. I baked in a water bath; it finished in about an hour and 10 minutes. I used a 10 inch springform, but next time I will use a 7 inch because it's only about an inch and half thick and I like a loftier cheesecake.
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Calypso Muffins

Reviewed: Oct. 17, 2002
These muffins are great! I modified them by doing half wheat, half white flour and adding a dash of cinnamon. I also used three bananas and most of a 20 oz can of pineapple, because the point of making this recipe was to use them up. One modification I highly recommend is using the drained off pineapple juice for cooking the oatmeal, it adds natural sweetness and gives it a kick. The muffins needed to cook for longer than indicated, closer to 35 or 40 minutes.
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7 users found this review helpful
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Fresh Pineapple Upside Down Cake

Reviewed: Apr. 17, 2007
This is a really lovely cake. I added a handful of dried cherries to the topping but other than that made no changes. I was concerned it would be heavy and dense because the batter was very thick before folding in the egg whites but it rose up nicely. Unfortunately, I can't really taste the pineapple juice in the cake. Next time I may simmer a larger amt of juice to reduce and use that for a more intense flavor. I baked at 350 and it took about 38 minutes in my convection oven, with no excessive browning and no undone center.
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Mini Parmesan Scones

Reviewed: Apr. 17, 2007
I made these scones for a work potluck. I was afraid nobody would eat them with all the cookies and brownies to choose from but every single one was gone by the end of the party, and there were still lots of cookies left. I used four cheeses: parmesan, romano, grana padana, and mahon. I subbed buttermilk for the milk for a tangier taste and more tender crumb and added a little extra to make drops instead of rolling and cutting. To bake, I melted a pat of butter in the pan, grated some cheese over it, dropped the scones in, and grated more cheese over that. I topped with paprika because I didn't have cayenne. I made this recipe because I had a bag of self-rising flour and no idea what to do with it. Those who found it too salty might check your flour--mine had salt already added so I didn't use more in the recipe.
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My Amish Friend's Caramel Corn

Reviewed: Jan. 17, 2006
My only gripe with this recipe is that cooking the syrup on the stovetop for five minutes was not enough time. The coating on the corn ended up a little granulated, indicating that the sugar was not fully caramelized. Next time I will use a candy thermometer to make sure it reaches the proper temperature. Other notes: -I used 1 cup of unpopped corn in my air popper; this ended up with a generous syrup to corn ratio. -It works best to put the popped corn into the pan for the oven, then pour the peanuts over the top, then pour in the syrup. If you try to mix the popcorn and peanuts before pouring on the syrup, the peanuts sink to the bottom and don't get any coating on them. -About halfway through the oven time the corn was beginning to smell a little too hot; I reduced the temp to 225 and didn't have any scorching.
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Bagels I

Reviewed: Dec. 26, 2003
This recipe worked out well for me. I substituted 1 1/2 cups ground oats for 1 1/2 cups of the flour to add more nutrition with no effect on taste or texture. As suggested in a review for another bagel recipe, I used molasses in the boiling water instead of sugar, but since I haven't tried it with sugar I don't know if there was a difference. The pans need to be well greased, and even so the bagels stick; next time I will use parchment paper or a silpat. They are chewy, but unfortunately do not have the yeasty/sour taste you look for in a bagel. I made half of them cheese bagels (use very sharp cheese for this), and half cinnamon raisin. They are delicate while boiling, so turn them over with a spoon or fork rather than tongs to avoid ruining the shape.
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Mafioso Chocolate Cake

Reviewed: Dec. 1, 2002
I, too, substituted yogurt for the sour cream, I used nonfat. For a relatively lowfat cake (only 1 stick butter, no egg yolks and nonfat yogurt) it was good, but not as moist as I would like. This may be my fault because when it wasn't remotely done after 50 minutes in a 300 degree oven I pushed up the heat to 350 for ten minutes, and I might have overbaked by two or three minutes. It does seem to be a little more moist the second day. All my guests said the frosting made the cake, rather than vice-versa. I used the Chocolate Cheese Frosting recipe from allrecipes.
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No Bake Cookies V

Reviewed: Feb. 9, 2006
I love no bake cookies! Mine didn't set up totally firm (but can passably be called cookies after a day of sitting there), but that's a perennial problem with me. I reduced the sugar by 1/4 and doubled both the cocoa powder and peanut butter. I used butter instead of margarine. I only had old-fashioned oats, not quick cooking, and the cookies turned out fine, just a little chewier than usual.
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Strawberry Pie II

Reviewed: Jul. 9, 2003
This recipe turned out well for me. I used 1 lb frozen strawberries for the glaze part, and 1 lb fresh strawberries for the pie. Frozen strawberries dissolve by themselves when cooked, so no pesky mashing. I reduced the sugar to less than 1/2 cup, and it was plenty sweet. I also added lemon juice for tart. My only mistake came with the cornstarch--I was lazy and didn't continue cooking the glaze after adding the cornstarch. Big mistake! It caused a serious texture problem with the glaze, it felt almost powdery in the mouth because the cornstarch was not fully dissolved. Don't skimp on cooking! I used the Big Guy Strawberry Pie crust. I whipped 8 oz of reduced fat cream cheese with 1 tsp vanilla and spread it in the crust. Yum. I cut the tops off the strawberries and put them top-down into the cream cheese. Next time I'll cut the strawberries into chunks--with the opaque glaze the pie just looked lumpy.
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Red Velvet Cake

Reviewed: Feb. 13, 2007
This came out bad for me. I subbed butter for the shortening and might have overbaked by 3 or 4 minutes, but neither of those explain the dry tastelessness that was the result. I can't get them out of the (well-greased) silicone mini muffin tin.
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Best Carrot Cake Ever

Reviewed: Oct. 7, 2002
I was craving carrot cake and decided to try this recipe. I cut the white sugar by 1/3 and used half applesauce and half oil. I added a little allspice, nutmeg, and ginger. I wish I had added more spices, it is not as spicy and flavorful as I hoped. This cake is indisputably best served room temperature. (I made cupcakes and tried them hot, cold, and room temp.) I think "Best Ever" is a bold claim as I don't think there is anything particularly unusual or unique about the recipe, but it is a nice, moist cake.
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 13, 2008
This simple recipe is fantastic! I cut down the sugar to 1/2 cup and used whole wheat flour and it came out really well. Went great with chili.
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Classic Chocolate Cookies

Reviewed: Apr. 8, 2007
I wanted a rich chocolate cookie and this seemed to fit the bill. I used half "european drinking chocolate" from Trader Joe's, half cocoa powder, added 1 tsp vanilla, and used half Reece's Pieces half chocolate chips. The taste was very good, but the texture was cakey with a high loft. I had to add 2 tbsp extra flour because I didn't have time to chill the dough. Maybe without the flour they would be more chewy. They were a good cookie, but not the chewy rich deep chocolate cookie I was looking for so I will continue in my search.
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Chocolate Cheese Frosting

Reviewed: Jun. 14, 2002
This was very easy to whip up with my hand mixer, and came out delicious. I HATE icing and never eat it, but I do like cream cheese so I figured I'd try this instead of buttercream. Yum! I will be using it henceforth.
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